Scrambled Eggs with Romano Peppers
Recipe by Aldo Zilli
Woken up to a sunny day? Celebrate with this sunshine eggy brunch.
Serves 2
Ingredients
- 2 eggs
- sea salt
- ground black pepper
- 2 Romano peppers, sliced into strips (not julienne)
- 1 clove garlic, finely diced
- half white onion, finely sliced
- 5 cherry tomatoes, cut in half
- butter
Method
- Beat the eggs and season. Slice the peppers into strips. Pan fry the peppers, onion, garlic in extra virgin olive oil for a couple of minutes then add the cherry tomatoes. Add the butter and eggs then fold in using a wooden spoon. Cook for two minutes and serve, eggs should be slightly soft as they will continue to cook.
